Best 2 Guinness Braised Beef With Mushrooms Recipes

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Indulge in the delectable flavors of Guinness braised beef with mushrooms, a culinary masterpiece that combines the rich, malty notes of Guinness stout with tender beef and savory mushrooms. This hearty and comforting dish is perfect for a cozy dinner party or a special occasion. With its fall-apart tender beef, umami-rich mushrooms, and silky sauce, this Guinness braised beef will leave you craving for more. The recipe is incredibly versatile, allowing you to customize the flavors to your preference. Whether you prefer a bolder stout flavor or a milder one, this recipe has you covered. Additionally, the article includes a vegetarian alternative using hearty portobello mushrooms, making it a delectable option for meatless meals.

Here are our top 2 tried and tested recipes!

OVEN-BRAISED GUINNESS BEEF STEW WITH HORSERADISH CREAM



Oven-Braised Guinness Beef Stew With Horseradish Cream image

Classic beef stew is good, but this sophisticated beef stew - enriched with beer, cocoa powder and espresso - is really something special. Start by browning the beef and making a quick roux to guarantee a thick, flavorful stew instead of a watery, bland soup, and finish with hit of balsamic vinegar and lemon juice to balance out the rich, round notes. Dried shiitake mushrooms provide another layer of complexity, but if you can't find them, leave them out. The stew will still be delicious. Top big bowls of it with swirls of tangy horseradish cream. (Here are slow cooker and pressure cooker versions of the recipe.)

Provided by Sarah DiGregorio

Categories     dinner, soups and stews, main course

Time 3h

Yield 6 servings

Number Of Ingredients 23

3 pounds beef chuck, fat trimmed and meat cut into 2-inch pieces
2 tablespoons plus 1/3 cup all-purpose flour
Kosher salt and black pepper
4 tablespoons vegetable oil, plus more as needed
3 large garlic cloves, chopped
2 dried shiitake mushrooms, halved (optional)
2 tablespoons tomato paste
2 teaspoons packed brown sugar
1 teaspoon unsweetened cocoa powder
1 teaspoon onion powder
1/2 teaspoon caraway seeds
1/2 teaspoon instant espresso powder
2 1/2 cups Guinness or other stout beer
2 1/2 cups beef stock or broth
2 fresh thyme sprigs
1 pound red or Yukon gold potatoes, cut into 1- to 2-inch pieces
1 to 1 1/2 pounds root vegetables, such as carrots, turnips, rutabaga, celery root and parsnips, peeled and cut into 1- to 2-inch pieces
1 tablespoon balsamic vinegar
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice, plus more to taste
3/4 cup sour cream
3 tablespoons jarred horseradish
1/4 cup minced scallions or chives

Steps:

  • Heat oven to 325 degrees. In a large bowl, combine the beef and 2 tablespoons flour. Season generously with salt and pepper and toss to coat. In a Dutch oven, heat 2 tablespoons vegetable oil over medium-high. Working in batches, add the beef and let it brown on two sides, about 2 minutes per side. Add a bit more oil if the meat sticks. (You can brown it on more than two sides if you have time, but browning it on two sides is enough to build flavor and texture.) Transfer the browned beef to a bowl or plate.
  • Make the gravy: Reduce the heat to medium-low and add the remaining 2 tablespoons oil. Add the garlic, dried shiitakes (if using), tomato paste, brown sugar, cocoa, onion powder, caraway seeds and espresso powder. Cook, stirring constantly, until the mixture is fragrant and evenly combined, 1 to 2 minutes. (Reduce the heat to low or remove from the heat temporarily if the bottom of the pan threatens to burn.) Add the remaining 1/3 cup flour and cook, stirring and scraping constantly, until the mixture forms a thick, dry paste, about 1 minute. Add the beer and stock. Increase the heat to high and bring to a boil, whisking constantly to scrape any browned bits from the bottom of the pan. Let it boil until smooth and thickened, about 1 minute. Season with salt and pepper and remove from the heat.
  • Add the beef and any juices, thyme, potatoes and root vegetables. Cover and transfer to the oven. Cook until the beef and vegetables are tender, 2 to 2 1/2 hours.
  • Add the vinegar, Worcestershire sauce and lemon juice. Taste, and season with more salt, pepper and lemon juice if necessary. (If the stew tastes flat, add more lemon juice first, then more salt and pepper; acid is key to making it taste lively. It may need a surprising amount of salt, especially if you have used unsalted or low-salt stock.) Discard the thyme.
  • Make the horseradish cream: Stir together the sour cream, horseradish and scallions in a small bowl. Season with salt. Serve stew in bowls with a spoonful of the horseradish cream on top.

Nutrition Facts : @context http, Calories 980, UnsaturatedFat 23 grams, Carbohydrate 51 grams, Fat 38 grams, Fiber 8 grams, Protein 106 grams, SaturatedFat 13 grams, Sodium 2095 milligrams, Sugar 10 grams, TransFat 1 gram

GUINNESS BRAISED BEEF WITH MUSHROOMS



Guinness Braised Beef With Mushrooms image

Make and share this Guinness Braised Beef With Mushrooms recipe from Food.com.

Provided by JackieOhNo

Categories     Stew

Time 2h55m

Yield 6 serving(s)

Number Of Ingredients 19

4 tablespoons vegetable oil (or as needed)
3 lbs boneless beef roast (chuck or round, trimmed, cut into 1-1/2 inch cubes)
salt & freshly ground black pepper
4 medium onions, coarsley chopped
3 carrots, pared, sliced thick
3 garlic cloves, bruised, peeled
6 whole allspice
3 whole cloves
2 sprigs fresh parsley
2 sprigs fresh thyme or 1/4 teaspoon dried thyme
1 bay leaf
1 dried red chili pepper
1 (13 3/4 ounce) can beef broth
1 (12 ounce) bottle Guinness stout
2 teaspoons tomato paste
2 tablespoons unsalted butter
2 cups fresh mushrooms, thickly sliced
1 tablespoon red wine vinegar (or to taste)
2 -3 tablespoons chopped fresh parsley

Steps:

  • Arrange rack in lower third of oven. Preheat oven to 350 degrees.
  • Heat 2 T. oil in Dutch oven over high heat. Add 5 or 6 meat cubes and sprinkle with salt and pepper. Brown meat on all sides, 5-6 minutes; transfer to plate. Brown remaining meat in batches, adding oil as needed.
  • Add onions, carrots, and garlic to Dutch oven and stir to coat with oil. Reduce heat to medium and cook, stirring occasionally, until onions are light golden, about 15 minutes.
  • Meanwhile, tie allspice, cloves, parsley and thyme sprigs, bay leaf, and chile pepper in a piece of cheesecloth.
  • Add beef broth, stout, tomato paste, browned meat, and spice bag to Dutch oven. Heat to boiling, scraping bottom of pan with wooden spoon. Cover Dutch oven tightly with aluminum foil and lid. Bake, stirring occasionally, until beef is tender, 1-1/2 to 2 hours. If necessary, add water to keep solids covered with liquid while baking.
  • Note: Recipe can be made up to this pint 3 days in advance. Remove spice bag and store beef in refrigerator. Before proceeding, remove fat from surface and heat to simmering.).
  • Meanwhile, heat butter and 1 T. vegetable oil in large skillet over medium-high heat. Add mushrooms and cook until light golden, about 4 minutes.
  • Transfer Dutch oven to top of stove. Remove spice bag and skim off fat from surface. Stir in vinegar and taste and adjust seasonings. Using slotted spoon, add mushrooms to stew. Simmer stew covered 5-10 minutes. Stir in chopped parsley. Serve hot over cooked rice or mashed potatoes.

Nutrition Facts : Calories 807.7, Fat 25.1, SaturatedFat 7.6, Cholesterol 146.9, Sodium 734.7, Carbohydrate 47.2, Fiber 5.5, Sugar 5.2, Protein 55.9

Tips:

  • Choose the right cut of beef: Chuck roast, brisket, and short ribs are all great choices for braising. These cuts are tough, but they become tender and flavorful when cooked slowly in liquid.
  • Brown the beef before braising: Browning the beef adds flavor and helps to create a rich sauce.
  • Use a variety of vegetables: Vegetables add flavor, texture, and nutrients to the braising liquid. Common vegetables used in braised beef dishes include carrots, onions, celery, and mushrooms.
  • Use a flavorful liquid: The liquid you use to braise the beef is important. Common liquids include beef broth, red wine, and Guinness beer.
  • Cook the beef until it is fall-apart tender: Braising takes time, but it is worth it. The beef should be cooked until it is so tender that it falls apart easily.

Conclusion:

Guinness braised beef is a delicious and comforting dish that is perfect for a cold winter day. The beef is tender and flavorful, and the sauce is rich and savory. This dish is sure to please everyone at your table.

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